Ingredients

1/4 c evoo

1 lb shrimp (20-25/lb)

4 cloves garlic, unpeeled and forced through garlic press

1/2 tsp pepper flakes

1/2 c dry white wine

1 tsp salt

1/2 tsp black pepper

5 tbsp unsalted butter

3/4 lb angel hair

1/2 c parsely, chopped

1 lemon

Basil

Cherry toms

Preparation

  1. Bring pasta water to boil. Meanwhile, heat oil in skillet over med high heta until ho but not smoking (make sure really hot) then saute shrimp, truning over once about 2 mins. transfer to large bowl. Add garlic to oil with peper flakes, wine, salt and pepper and cook over high heat stirring occasionally, about 1 mn. Add butter stirring until melted and shrimp and remove from heat.
  2. Cook pasta and reserve 1 c water. Toss pasta with shrimp mixture and parsely, basil, halved toms and juice from lemon. Add extra pasta water tokeep moist.